Electrolux Built-In Dishwasher Assembly instructions

tables, tips and recipes
Built-In Electric Oven

2electrolux
Contents
Kitchen Assistant Recipes...................... 3 Uses, Tables and Tips ........................... 27
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Important information concerning your personal safety and information on how to avoid
damaging the appliance.
3General information and tips
2Environmental information

electrolux 3
Kitchen Assistant Recipes
In the Kitchen Assistant various dishes
are divided into categories:
•Pork/Veal
•Beef/Game/Lamb
•Poultry
•Fish
•Cake
•Pizza/Pie/Bread
•Casseroles/Gratins
Within the categories there are the adaptable
automatic systems. With these automatic
systems every dish is cooked to perfection.
It doesn’t matter whether it’s Granny’s recipe
or out of a cook book.
Selecting the desired dishes
1. Switch the appliance on using the On/
Off button. You will find yourself in the
main menu.
2. Using or select the menu option
Assisted Cooking, the desired category
and the recipe.
3. Confirm each one with OK.
Weight Automatic
The roasting time is automatically deter-
mined by inputting the weight.
The setting changes in 0.2 kg steps.
Recipe Automatic
With automatic recipes every dish suggested
is cooked to perfection.
Oven shelf level and the pre-set cook time or
end time are shown in the display for each of
the automatic recipes. Details of the ingredi-
ents required and how to prepare them are
given in this booklet.
Meatprobe Automatic
The oven switches itself off automatically
when the pre-set core temperature set is
reached.
In the clock functions display the length of
the programme is calculated. After a few
minutes the time is calculated and is dis-
played. The length of the programme is con-
stantly recalculated and updated.
1Warning: The meat probe is hot! There
is a risk of being burned when removing
the plug and the tip of the meat probe.
3Oven shelf level and the pre-set cook
time or end time in the event of core
temperature are shown in the display for
each of the automatic recipes.
Pork/Veal
Roast Pork
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
40 mm.
Cook large meat joints without the rind and
bones.
Dishes with Weight Automatic
Roast Pork
Roast Veal
Roast Beef
Roast Game
Roast Lamb
Chicken, whole
Turkey, whole
Duck, whole
Goose, whole
Dishes with Meatprobe Automatic
Pork
Top Side Beef
Scandinavian Beef
Game
Lamb Joint, medium
Boned Poultry
Whole Fish

4electrolux
Pork
Settings:
–Automatic meat probe, core tempera-
ture 75 °C.
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Pork Knuckle
Settings
–automatic recipes
Ingredients:
•1 hind knuckle of pork 0.8-1.2 kg
•2 tablespoons oil
•1 teaspoon of salt
•Teaspoon sweet-noble paprika
•1/2 teaspoon basil
•1 small tin sliced mushrooms
•Soup vegetables (carrot, leek, celery,
parsley)
•Water
Method:
Cut into the rind all around the pork knuckle.
Mix oil, salt, paprika and basil together and
spread over the pork knuckle. Put the pork
knuckle into a roasting tin and spread the
mushrooms over it. Add soup vegetables
and water; the bottom should be covered to
a depth of
20-30 mm.
–Time in the oven: 160 minutes
–Oven level: 1
–After about 30 minutes, turn the roast.
An audible signal sounds.
Pork Shoulder
Settings:
–automatic recipes
Ingredients:
•1.5 kg shoulder of pork, skin on, from a
young pig
•Salt
•Pepper
•2 tablespoons olive oil
•150 g finely sliced celery
•1 leek, sliced
•1 small tin tomatoes, finely chopped
•250 ml cream
•2 cloves of garlic, peeled and crushed
•Fresh rosemary and thyme
Method:
With a sharp knife cut diamonds into the
skin. Season with salt and pepper and
brown on all sides with the olive oil in a roast-
ing pan on the ring, then remove.
Sweat celery and leek with a little oil in a
roasting tin, then add tomatoes, cream, gar-
lic cloves, rosemary and thyme, stir and lay
the pork shoulder on top. Put roasting tin
into the oven.
–Time in the oven: 130 minutes
–Oven level: 1
Roast Veal
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
30 mm. Cover with a lid.
Veal Knuckle
Settings:
–automatic recipes
Ingredients:
•1 hind knuckle of veal 1.5-2 kg
•4 slices cooked ham
•2 tablespoons oil
•1 teaspoon of salt
•1 teaspoon sweet-noble paprika
•1/2 teaspoon basil
•1 small tin sliced mushrooms
•Soup vegetables (carrot, leek, celery,
parsley)
•Water
Method:
Cut 8 slits lengthwise all around the veal
knuckle. Cut four slices of cooked ham in
half and place in the slits. Mix oil, salt, papri-
ka and basil together and spread over the
veal knuckle. Put the veal knuckle into a
roasting tin and spread the mushrooms over
it. Add soup vegetables and water to the veal
knuckle; the bottom should be covered to a
depth of 20-30 mm.
–Time in the oven: 160 minutes
–Oven level: 1

electrolux 5
Ossobuco
Settings:
–automatic recipes
Ingredients:
•4 tablespoons butter for browning
•4 slices of veal shank, 3-4 cm thick (cut
across the bone)
•4 medium-sized carrots, cut into small
dice
•4 sticks celery, cut into small dice
•1 kg ripe tomatoes, peeled, halved,
cores removed and cut into dice
•1 bunch parsley, washed and roughly
chopped
•4 tablespoons butter
•2 tablespoons flour for coating
•6 tablespoons olive oil
•250 ml white wine
•250 ml meat stock
•3 medium-sized onions, peeled and
finely chopped
•3 cloves of garlic, peeled and thinly
sliced
•1/2 teaspoon each of thyme and orega-
no
•2 bay leaves
•2 cloves
•Salt, freshly ground black pepper
Method:
Melt 4 tablespoons of butter in a roasting tin
and sweat the vegetables in it. Take vegeta-
bles out of the roasting tin.
Wash veal shank slices, dry, season and
then coat in the flour. Knock off surplus flour.
Heat the olive oil and brown the slices over a
medium heat until golden brown. Take meat
out and pour the surplus olive oil out of the
roasting tin.
Deglaze the meat juices in the roasting tin
with 250 ml of wine, put into a saucepan and
leave to simmer for a while. Add 250 ml meat
stock and add parsley, thyme, oregano and
diced tomato. Season with salt and pepper.
Then bring to the boil again.
Put vegetables into the roasting tin, put the
meat on top and pour the sauce over the
top. Cover the roasting pan with a lid and put
in the oven.
–Time in the oven: 120 minutes
–Oven level: 1
Stuffed Veal Breast
Settings:
–automatic recipes
Ingredients:
•1 bread roll
•1 egg
•200 g mince
•Salt, pepper
•1 chopped onion
•Parsley, chopped.
•1 kg breast of veal (with pocket cut into
it)
•Soup vegetables (carrot, leek, celery,
parsley)
•50 g bacon
•250 ml water
Method:
Soak roll in water and then squeeze water
out. Then mix with egg, mince, salt, pepper,
chopped onion and parsley.
Season breast of veal (with pocket cut into it)
and stuff the meat stuffing into the pocket.
Then sew up the opening.
Place the breast of veal in a roasting tin, add
soup vegetables, bacon and water.
–Time in the oven: 100 minutes
–Oven level: 1
Meat Loaf
Settings:
–automatic recipes
Ingredients:
•2 dry bread rolls
•1 onion
•20 g butter
•3 tablespoons chopped parsley
•750 g mince (a mixture of beef and pork)
•2 eggs
•Salt, pepper and paprika
•100 g rashers of bacon
Method:
Soak dry rolls in water and then squeeze wa-
ter out. Peel onion and chop finely, then
sweat and add chopped parsley.
Mix together mince, eggs, the squeezed out
rolls and the onion. Season with salt, pepper
and paprika, place in a roasting dish and
cover with rashers of bacon. Add a little wa-
ter and put in the oven.
–Time in the oven: 70 minutes
–Oven level: 1

6electrolux
Beef/Game/Lamb
Top Side Beef
Settings:
–Automatic meat probe, core tempera-
ture for:
–Rare 50 °C
–Medium 65 °C
–Well done 70 °C
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Scandinavian Beef (not browned)
Settings:
–Automatic meat probe, core tempera-
ture for:
–Rare 50 °C
–Medium 65 °C
–Well done 70 °C
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Roast Beef
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
30 mm. Cover with a lid.
Marinated Beef
Settings:
–automatic recipes
To make the marinade:
•1 l water
•500 ml wine vinegar
•2 teaspoon of salt
•15 peppercorns
•15 juniper berries
•5 bay leaves
•2 bunches of soup vegetables
Bring everything to the boil and then
leave to cool.
•1.5 kg joint of beef
Pour the marinade over the meat until it
is covered and leave to marinade for 5
days.
Ingredients for the roast:
•2 tablespoons oil
•Salt
•Pepper
•Soup vegetables from the marinade
Method:
Take the joint of beef out of the marinade and
dry. Season with salt and pepper and brown
on all sides in a roasting pan on the ring and
add some soup vegetables from the mari-
nade.
Pour marinade into the roasting pan; the bot-
tom should be covered by 20-30 mm. Cover
the roasting pan with a lid and put in the oven.
–Time in the oven: 150 minutes
–Oven level: 1
Roast Game
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Place meat in an ovenproof dish and season
to taste. Add water or another liquid; the bot-
tom should be covered to a depth of 20-30
mm. Cover with a lid.
Game
Settings:
–Automatic meat probe, core tempera-
ture 70 °C.
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
Rabbit
Settings:
–automatic recipes
Ingredients:
•2 saddles of hare
•6 juniper berries (crushed)
•Salt and pepper
•30g melted butter
•125 ml sour cream
•Soup vegetables (carrot, leek, celery,
parsley)
Method:
Rub saddles of hare with the crushed juniper
berries, salt and pepper and brush with melt-
ed butter.
Place saddles of hare in a roasting tin, pour
sour cream over and add soup vegetables.
–Time in the oven: 35 minutes
–Oven level: 1

electrolux 7
Mustard Rabbit
Settings:
–automatic recipes
Ingredients:
•2 rabbits, each 800g
•Salt and pepper
•2 tablespoons olive oil
•2 roughly chopped onions
•50 g diced bacon
•2 tablespoons flour
•375 ml chicken stock
•125 ml white wine
•1 teaspoon fresh thyme
•125 ml cream
•2 tablespoons Dijon mustard
Method:
Cut rabbits into 8 similarly sized pieces, sea-
son with salt and pepper and brown on all
sides in a roasting pan on the ring.
Remove rabbit pieces and brown the onions
and bacon. Sprinkle flour over and stir. Stir in
chicken stock, white wine and thyme and
bring to the boil.
Add cream and Dijon mustard, put meat
pieces back in, cover with a lid and then put
in the oven.
–Time in the oven: 90 minutes
–Oven level: 1
Wild Boar
Settings:
–automatic recipes
To make the marinade:
•1.5 l red wine
•150 g celeriac
•150 g carrots
•2 onions
•5 bay leaves
•5 cloves
•2 bunches of soup vegetables
Bring everything to the boil and then
leave to cool.
•1.5 kg wild boar joint (shoulder)
Pour the marinade over the meat until it
is covered and leave to marinade for
3 days.
Ingredients for the roast:
•2 tablespoons oil
•Salt
•Pepper
•Soup vegetables from the marinade
•1 small tin of chanterelles
Method:
Take the wild boar joint out of the marinade
and dry. Season with salt and pepper and
brown on all sides in a roasting pan on the
ring. Add chanterelles and some of the soup
vegetables out of the marinade.
Pour marinade into the roasting pan; the bot-
tom should be covered by 10-15 mm. Cover
the roasting pan with a lid and put in the oven.
–Time in the oven: 140 minutes
–Oven level: 1
Roast Lamb
Settings:
–Automatic weight. Setting range for the
weight between 1000 and 3,000 g.
Method:
Season meat to taste and place in an oven-
proof dish. Add water or another liquid; the
bottom should be covered to a depth of 20-
30 mm.
Lamb Joint, medium
Settings:
–Automatic meat probe, core tempera-
ture 70 °C.
Method:
Season meat to taste, insert meat probe and
place in an ovenproof dish.
–Oven level: 1
Leg of Lamb
Settings:
–automatic recipes
Ingredients:
•2.7 kg leg of lamb
•30 ml olive oil
•Salt
•Pepper
•3 cloves of garlic
•1 bunch of fresh rosemary
(or 1 teaspoon of dried rosemary)
•Water
Method:
Wash the leg of lamb and then pat dry, rub in
olive oil and make slashes in the meat. Sea-
son with salt and pepper. Peel the cloves of
garlic and slice, push together with the
sprigs of rosemary into the slashes in the
meat.
Put the leg of lamb into a roaster and add
water; the bottom should be covered to a
depth of 20-30 mm.
–Time in the oven: 165 minutes
–Oven level: 1

8electrolux
Poultry
Chicken, whole
Settings:
–Automatic weight. Setting range for the
weight between 900 and 2,100 g.
Method:
Place chicken in an ovenproof dish and sea-
son to taste.
After about 30 minutes, turn the roast. A re-
minder is displayed.
–Oven level: 1
Turkey, whole (Turkey)
Settings:
–Automatic weight. Setting range for the
weight between 1,700 and 4,700 g.
Method:
Place turkey in an ovenproof dish and sea-
son to taste. After about 30 minutes, turn the
roast. A reminder is displayed.
–Oven level: 1
Duck, whole
Settings:
–Automatic weight. Setting range for the
weight between 1500 and 3,300 g.
Method:
Place duck in an ovenproof dish and season
to taste. After about 30 minutes, turn the
duck. A reminder is displayed.
–Oven level: 1
Goose, whole
Settings:
–Automatic weight. Setting range for the
weight between 2300 and 4,700 g.
Method:
Place goose in an ovenproof dish and sea-
son to taste. After about 30 minutes, turn the
roast. A reminder is displayed.
–Oven level: 1
Boned Poultry
Settings:
–Automatic meat probe, core tempera-
ture 75 °C.
Method:
Season turkey breast (boneless) to taste, in-
sert meat probe and place in an ovenproof
dish.
–Oven level: 1
Chicken Legs
Settings:
–automatic recipes
Ingredients:
•4 chicken legs, 250 g each
•250 g crème fraîche
•125 ml cream
•1 teaspoon of salt
•1 teaspoon of paprika
•1 teaspoon of curry
•1/2 teaspoon pepper
•250 g sliced tinned mushrooms
•20 g flour
Method:
Clean the chicken legs and place in a roaster.
Mix the rest of the ingredients together and
pour over the chicken legs.
–Time in the oven: 55 minutes
–Oven level: 1
–After about 30 minutes, turn the roast.
An audible signal sounds.
Coq au Vin
Settings:
–automatic recipes
Ingredients:
•1 Chicken
•Salt
•Pepper
•1 tablespoons flour
•50 g clarified butter
•500 ml white wine
•500 ml chicken stock
•4 table soya sauce
•1/2 bunch of parsley
•1 sprig of thyme
•150 g bacon, diced
•250 g chestnut mushrooms, cleaned
and quartered
•12 shallots, peeled
•2 cloves of garlic, peeled and crushed
Method:
Clean the chicken and season with salt and
pepper and sprinkle with the flour.
Heat the clarified butter in a roasting tin on
the ring, brown the chicken on all sides. Pour
in the white wine, chicken stock and soya
sauce and bring to the boil.
Add parsley, sprig of thyme, diced bacon,
mushrooms, shallots and garlic.

electrolux 9
Bring to the boil again, cover with a lid and
put in the oven.
–Time in the oven: 55 minutes
–Oven level: 1
Roast Duck with Orange
Settings:
–automatic recipes
Ingredients:
•1 duck (1.6 - 2.0 kg)
•Salt
•Pepper
•3 oranges, peeled, de-seeded and cut
into cubes
•1/2 teaspoon salt
•2 oranges for juicing
•150 ml sherry
Method:
Clean the duck, season with salt and pepper
and rub with the peel of one orange.
Stuff the duck with cubes of orange sea-
soned with salt and sew it up.
Place the duck in the roasting tin, breast
down.
Squeeze the juice from the oranges, mix with
the sherry and pour over the duck.
Put duck in the oven; turn after 30 minutes (a
signal sounds).
–Time in the oven: 90 minutes
–Oven level: 1
–After about 30 minutes, turn the roast.
An audible signal sounds.
Stuffed Chicken
Settings:
–automatic recipes
Ingredients:
•1 chicken, 1.2 kg (with giblets)
•1 tablespoon oil
•1 teaspoon of salt
•1/4 teaspoon paprika
•50 g breadcrumbs
•3-4 tablespoons milk
•1 chopped onion
•1 bunch of parsley, chopped
•20 g butter
•1 egg
•Salt and pepper
Method:
Clean chicken and dry. Mix oil, salt and pa-
prika and rub into the chicken.
Stuffing: Mix together breadcrumbs and
milk. Put chopped onion, parsley and butter
into a pan and sweat. Finely chop heart, liver
and stomach and add an egg. Then mix eve-
rything together and season with salt and
pepper.
Place the duck in the roasting tin, breast
down.
–Time in the oven: 90 minutes
–Oven level: 1
–After about 30 minutes, turn the roast.
An audible signal sounds.
Fish
Whole Fish
Settings:
–Automatic meat probe, core tempera-
ture 70 °C.
Method:
Season fish to taste, insert meat probe and
place in an ovenproof dish.
–Oven level: 1
Fillet of Fish
Settings:
–automatic recipes
Ingredients:
•600-700 g perch-pike, salmon, or sea
trout fillets
•150 g grated cheese
•250 ml cream
•50 g breadcrumbs
•1 teaspoon of Estragon
•Parsley, chopped.
•Salt, pepper
•Lemon
•Butter
Method:
Sprinkle fish fillets with lemon juice and leave
to marinade for a while, then dab off surplus
juice with kitchen paper. Season the fish fil-
lets on both sides with salt and pepper.
Then place fish fillets in a buttered ovenproof
dish.
Mix together the grated cheese, cream,
breadcrumbs, tarragon and chopped pars-
ley. Spread the mixture immediately on the
fish fillets and place small knobs of butter on
the mixture.
–Time in the oven: 35 minutes
–Oven level: 3

10 electrolux
Cod fish
Settings:
–automatic recipes
Ingredients:
•800 g dried cod
•2 tablespoons olive oil
•2 large onions
•6 peeled cloves of garlic
•2 leeks
•6 red paprikas
•1/2 tin chopped tomatoes
•200 ml white wine
•200 ml court bouillon
•Pepper, salt, thyme, oregano
Method:
Soak dried cod overnight. Drain the dried
cod the next day and place in a saucepan
with fresh water, place on a ring and bring to
the boil. Then take from the ring and leave to
cool.
Put olive oil in a pan and heat. Peel onions
and slice finely, crush the peel garlic cloves
and slice the leeks and wash. Put together
into the hot oil and sauté briefly. Remove
cores from the peppers and cut into strips.
Then put into the pan with the chopped to-
matoes.
Add white wine and court bouillon and leave
to simmer for a while. Season with pepper,
salt, thyme and oregano and leave to simmer
in the pan for another 15 minutes.
Take the cooled dried cod out of the sauce-
pan and pat dry with kitchen paper. Remove
the skin, bones and all fins. Flake the fish and
place in an ovenproof dish mixed with the
vegetables.
–Time in the oven: 30 minutes
–Oven level: 1
Fish in Salt
Settings:
–automatic recipes
Ingredients:
•A whole fish, approx. 1.5-2 kg
•2 untreated lemons
•1 head of fennel
•4 sprigs of fresh thyme
•3 kg rock salt (coarse salt)
Method:
Clean fish and rub in the juice of two un-
waxed lemons.
Cut the fennel into thin slices and stuff to-
gether with the sprigs of fresh thyme into the
fish.
Place half of the rock salt in a baking dish
and place the fish on top. Place the other half
of the rock salt on the fish and press down
firmly.
–Time in the oven: 55 minutes
–Oven level: 1
Stuffed Calamari
Settings:
–automatic recipes
Ingredients:
•1 kg medium-sized squid, cleaned
•1 large onion
•2 tablespoons olive oil
•90 g long grain rice (cooked)
•4 tablespoons pinenuts
•4 tablespoons currants (raisins)
•2 tablespoons chopped parsley
•Salt, pepper
•Juice of a lemon
•4 tablespoons olive oil
•150 ml wine
•300 ml tomato juice
Method:
Rub squid intensively with salt and then
wash off under running water.
Peel onion, chop finely and sweat with two
tablespoons of olive oil until transparent. Add
long grain rice, pinenuts, currants and
chopped parsley to the onions and season
with salt, pepper and the juice of a lemon.
Stuff the squid loosely with the mixture, sew
up the opening.
Put four tablespoons of olive oil in a roasting
tin and sear the squid on the ring. Add wine
and tomato juice.
Cover the roasting pan with a lid and put in
the oven.
–Time in the oven: 60 minutes
–Oven level: 1
Steamed Fish
Settings:
–automatic recipes
Ingredients:
•400 g potatoes
•2 bunches of spring onions
•2 cloves of garlic
•1 small tin chopped tomatoes